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When making Philly Cheesesteak Loaded Stuffed Peppers, the first step is preparing your bell peppers. Choose large, firm peppers, as they will hold the filling well and provide a sturdy base. Begin by slicing the tops off the peppers and removing the seeds and membranes. This step is crucial for even cooking and ensuring that the filling has enough room to expand without overwhelming the pepper. The absence of seeds and membranes also reduces bitterness and allows the flavors of the filling to shine through. For convenience, you can use red, green, yellow, or orange peppers, depending on your color preference and taste.

Philly Cheesesteak Loaded Stuffed Peppers

Transform your dinner with these Philly Cheesesteak Loaded Stuffed Peppers! Packed with juicy ribeye steak, sautéed onions, mushrooms, and a blend of gooey provolone and cheddar cheeses, this dish is bursting with flavor. Easy to prepare, simply hollow out bell peppers, stuff them with the savory mixture, and bake until melted perfection. Perfect for a family meal or impressive enough for guests, this recipe is sure to become a favorite!
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Ingredients
  

4 large bell peppers (any color)

1 lb ribeye steak, thinly sliced

1 medium onion, diced

1 cup mushrooms, sliced

1 cup provolone cheese, shredded

1 cup cheddar cheese, shredded

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish and set aside.

    Cook the Steak: In a large skillet over medium-high heat, heat the olive oil. Add the sliced ribeye steak and season with salt and pepper. Cook until browned, about 3-4 minutes.

      Sauté Vegetables: Add the diced onion, sliced mushrooms, and minced garlic to the skillet. Cook until the onions are translucent and mushrooms are tender, about 5-7 minutes.

        Combine Ingredients: Stir in the Worcestershire sauce and half of the provolone and cheddar cheese. Mix until well combined and remove from heat.

          Stuff the Peppers: Generously spoon the cheesesteak mixture into each bell pepper. Pack it in tightly to fill them completely.

            Top with Cheese: Sprinkle the remaining provolone and cheddar cheese over the stuffed peppers for a gooey finish.

              Bake: Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

                Serve and Garnish: Carefully remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 20 mins | 50 mins | Serves 4